Seafood salad with lychee and mango

It sounds like a weird combo I know, but dont knock it til you try it. I was first introduced to a similar salad when I was living in Barcelona.

It soon became my favorite salad in the world. Not the exact ingredients here, but similar.

They had palm heart and tomatoes in it from memory, I didn't have those, but used squid and cucumber instead.

It's also my own made up dressing, so if you're not feeling it, an Asian inspired soy/sesame dressing would also be super tasty here. Just make sure it has some zing from vinegar or lemon to highlight the seafood!

Prep time: 10 mins

Cooking time: 5 mins

Serves: 2

Ingredients

2 cups romain lettuce, chopped

1/2 cucumber, deseeded and diced

1/2 avocado, diced

6 prawns, deveined and halved lengthways

100g squid, cut into rings

1/2 mango, cubed

6 tinned lychees, drained and cut in half.

Olive oil spray

Salt and pepper to taste

Dressing

1tbs olive oil

1 tsp Franks Hot Sauce (optional)

1 lemon, juiced

1 tsp honey

1 tsp American mustard

2 tbsp fresh mint, chopped

1 pinch of black pepper

Method

1. Combine all your dressing ingredients into an airtight jar or container, shake well, then set aside to let the flavors combine.

2. Chop the lettuce, cucumber and avacado, and place into a bowl. Season lightly with salt.

3. Dice the mango and slice the lychees and add that to the salad bowl.

4. Devein the prawns, slicing them in half length ways, and clean and slice the squid.

5. Spray a fry pan with olive oil, then once hot, add in the prawns and squid, flash frying them with salt and pepper until just cooked.

6. Add the prawns and squid to the salad, pour on the salad dressing, and serve.

Notes

• Palm heart, red onion, beetroot and white asparagus would all go nicely with this.

• The hot sauce is totally optional, I just happen to have an addition to it.

• Careful not to overcook the seafood, you want it to have the same tenderness and bite as the rest of the ingredients.